Cave Springs

In 1978, against the advice of experts at the time, the Pennachetti family chose to plant some of Niagara’s first European vinifera vines, including Riesling and Chardonnay. That choice, motivated by the family’s unwavering belief that the future of the Ontario wine industry lay with more noble varieties, would fundamentally alter the trajectory of the Canadian wine industry. In time, they would expand their vineyards to include Gamay, Pinot Noir and Cabernet Franc, all well-suited to Niagara’s cool climate and offering a level of wine quality comparable to the finest European examples.

The decision to focus on core, cool-climate vinifera varieties wasn’t the only discussion around the family dinner table in those early days that would shape the winery and winemaking in Niagara for decades to come. Opting to plant at densities of 3,600 vines per ha (1,455 per ac), which was unheard of in 1978 and is still higher than the regional norm, continues to pay dividends for ripening and vine health. Opting for vertical shoot positioning, which was novel in Niagara at the time, was another family-driven decision that has only become standard practice in the region much more recently.